Tuesday, July 27, 2010
Chocolate Mint Coffee Iced or Hot
1 tsp Chocolate extract
1/2 tsp Mint extract
1/4 tsp Vanilla extract
Place coffee in a blender or food processor. In a cup, combine extracts. With processor running, add extracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator.
For hot coffee, brew as you normally would. For Iced, brew with half the water you normally would use, let cool and pour over ice in a tall glass. Yield: mix for eight 6-ounce servings